Fried Minced Pork with Shredded Yam

Fried Minced Pork with Shredded Yam

This is one yummy and easy recipe,

• Mince pork 300gm 
• Mince prawn 150gm ( Optional )
• Shredded yam 600gm
• Salt, pepper & little sugar to taste
• 1 tbsp of chinese wine 

Mix all together and use a pair of fork and spoon to 

make them into the size you desire ie the smaller 

the more crispy ie 2cm size 

Pre-heat oil in wok once you see smoke coming out fro it 

....hufffff the wok is ready , put the 

little balls into the wok to deep fry till crispy....

Please deep fry one piece first to check if 

added salt is enough ok ......if not please add more.....

You may try this with mince chicken too instead of pork......:-))

Please enjoy, everyone loves this especially with beer !!!!!

This recipe was shared by Patricia Lai

Oppa Gangnam Kimchi ....!!!

Classic Cabbage Kimchi 

1 Large Chinese Cabbage
3 liter water
250g Sea Salt 


1. Remove the outer leaves of cabbage
2. Cut into 4 lengthwise and rinse in between.
3. Rub half of the sea salt in between all the leaves       and set aside .
4. Balance half of the salt mix into the water and stir till salt desolved. Soak the cabbage into the salt water about 5 hours. 
Afterwhich please drain it and retain some salt water.


Stuffing

1 white radish peel and cut into thin strip
5 tbsp of korean chillie powder ( gochu-garu , available in any Korean marts )
10 cloves galic , minced fine
4 tbsp minced fresh ginger root
250ml fish sauce 
1 onion - finely chpped
1 brunch of chinese chives cut into lengths
1 carrot cut into stips 
1 tbsp sugar 

1. Prepare above stuffing, mix all together.
2. Speard the stuffing in between the cabbage leaves, make sure all the leaves are coated on BOTH sides.
3. Place the stuffed cabbage in an airtight container and allow it to sit at room tempreture for at least 12 hours. After which place it into the fridge for anothe 4 days and ready to be served.....yummmmm 

Healthy and high on pro biotic.......

I added coriander too ....besto hehhehehhehe

Chicken with basil leaves....

Very simple recipe, you can use either chicken

1/2 a chicken cut to small pieces
3 cloves of garlic, chop till very fine
two bunches of basil leaves ( if you buy from the supermarket it sell by per bunch )
you can choose to add less or more....the more the better for me.
sal & sugar to taste


Method


Heat up the wok with 1 tbsp of oil
slow down the fire and add the garlic
for a few seconds and 


Add the chicken
increase the volume of the fire to high 
and stir fry the chicken till light brown 


Add 1 tsp of sugar and continue to stir fry for another 2-3 mins
Add 2 tbsp of water and salt to taste

Lastly add 80% of the basil leaves for just a minute or two.
Do not over cook the basil leaves. 
Once done off the fire . 
Put onto a plate and add the balance 
of the basil leaves on top.


the aroma of the basil leaves is 
hmmmmmmmmmmm .....nice.......and heathy.....

Fried Minced Pork with Shredded Yam

This is one yummy and easy recipe,

• Mince pork 300gm 
• Mince prawn 150gm ( Optional )
• Shredded yam 600gm
• Salt, pepper & little sugar to taste

Mix all together and use a pair of fork and spoon to 

make them into the size you desire ie the smaller 

the more crispy ie 2cm size 

Pre-heat oil in wok once you see smoke coming out fro it 

....hufffff the wok is ready , put the 

little balls into the wok to deep fry till crispy....

Please deep fry one piece first to check if 

added salt is enough ok ......if not please add more.....

You may try this with mince chicken too instead of pork......:-))

Please enjoy, everyone loves this especially with beer !!!!!

This recipe was shared by Patricia Lai

Recipe Exploration - Dhall Curry

Today I cooked Vegetarian Dhall Curry - 


I love dhall curry, however I cooked the non-spicy 
so that my kids can enjoy the nutritious values...
Dhall is high on protein.
With this recipe I added Carrots, potatoes, onions and eggplant....
it turned out really yummy and think .......


Here's the recipe - this recipe is shared by Sharmistha Hussian, thank you dear for sharing .......

Ingredients:

• ½ cup Toor lentils (Yellow Dal) or Moong lentils (orange)
• 2 medium tomato - chopped
• 1 lemon – squeeze the juice
• 10-12 curry leaves
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp turmeric powder
• 2 tbsp oil
• Salt to taste
• Cilantro/Coriander leaves (finely chopped)

Procedure:

1.     Wash the lentils thoroughly and roughly chop the tomato

2.     Place lentils in a deep saucepan with 2 cups water. Add the tomatoes, curry leaves, ginger & garlic paste, cumin/coriander/turmeric powder, oil & salt. Bring to a boil. Reduce heat to medium-low, and cook until soft, about 20 minutes. Add more water if becoming too dry

3.     Add in squeezed lemon juice and cook for another few minutes on low heat

4.     Switch of gas and garnish with chopped coriander leaves

with the above recipe I added 

•      1 large carrot ( I suggest you add two because its makes the dhall curry so sweet naturally. Cut into big triangle cubes
•      1 large onions , chopped roughly
•      1 indian eggplant - cut the same size as the carrot**
•      2 large potatos **

While cooking the aromatic smell was very strong.....

TIP - when you are cooking be creative, study the recipe and analyze it and try to explore further liked I did by add extra vegetables.......enjoy cooking.

Now I wanna learn how to make roti prata to enjoy with it,,,,,hhehehhehhehe